by Gayle Jackson

Created on: August 12, 2008   Last Updated: July 19, 2010

Making a two crust pie can be a lot of fun. You need the following ingredients, the oven set at 375 degrees, a greased pie pan, a rolling pin and wax paper.

2 and one half cups of all purpose flour
8 tablespoons of chilled vegetable shortening or lard (I use the lard)
4 tablespoons of chilled butter, cut in quarter pieces
One half teaspoon salt
6 tablespoons of ice water

In a large mixing bowl add the flour, lard, butter and salt. Always work quickly with pie crust because the secret to flakiness is keeping the fat from melting too much.

The two knife method works better for me than hands or a pastry knife. Use two dinner knifes one in each hand and slice back and forth with them. This mixes the fat and flour without much melting. It needs to resemble flakes of coarse meal.

Next add the water, one tablespoon at a time, tossing gently with a fork after each addition. Depending on the room temperature and other variables more or less water may be needed. The mixture will begin to dough up. With floured hands try gathering into a ball, if it holds together you've got it. If not add some more water, toss, and try again.

Wrap dough ball in wax paper and chill for at least a half hour. Tear off two sections of wax paper and overlap on rolling area. Make sure they are long enough to accommodate. Dust the sheets and your rolling pin with flour.

Remove dough, cut in half and return other half to refrigerator. Put the ball on the sheet, gently press rolling pin on top and quickly and gently roll out a circle a little bigger than pie pan. Add flour as you roll, so it doesn't stick.

Take the pie pan and invert on top of the rolled dough. Slip your hand under the wax paper and flip. Make sure you allow it to slack into the pan, adjust and press slightly. Gently pull off the wax paper. The excess can be trimmed after top is done.

Put in the desired filling. Repeat rolling method with other ball of dough, lift up the farthest end of the wax paper and drag/drape over the top of the pie. Adjust to fit and gently peel off paper. It so much fun! With a lattice top take each slice and crisscross on top of the filling.

Roll the excess up and press edges together to seal and make a rim, or trim the excess edge with a knife, press lightly all around with a fork or push with fingers and thumb to flute. It is important that the two crusts are sealed. Finish with a light brush on top of melted butter, milk and sprinkled sugar or whatever complements the filling. Bake, cool and enjoy!

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